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AMBIENTUM BIOETHICA BIOLOGIA CHEMIA DIGITALIA DRAMATICA EDUCATIO ARTIS GYMNAST. ENGINEERING EPHEMERIDES EUROPAEA GEOGRAPHIA GEOLOGIA HISTORIA HISTORIA ARTIUM INFORMATICA IURISPRUDENTIA MATHEMATICA MUSICA NEGOTIA OECONOMICA PHILOLOGIA PHILOSOPHIA PHYSICA POLITICA PSYCHOLOGIA-PAEDAGOGIA SOCIOLOGIA THEOLOGIA CATHOLICA THEOLOGIA CATHOLICA LATIN THEOLOGIA GR.-CATH. VARAD THEOLOGIA ORTHODOXA THEOLOGIA REF. TRANSYLVAN
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The STUDIA UNIVERSITATIS BABEŞ-BOLYAI issue article summary The summary of the selected article appears at the bottom of the page. In order to get back to the contents of the issue this article belongs to you have to access the link from the title. In order to see all the articles of the archive which have as author/co-author one of the authors mentioned below, you have to access the link from the author's name. |
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STUDIA CHEMIA - Issue no. 2 / 2020 | |||||||
Article: |
EFFECT OF AGARICUS BISPORUS AND ORIGANUM MAJORANA L EXTRACT ON THE SHELF-LIFE AND NUTRITIONAL PROPERTIES OF PORK LIVER PÂTÉ. Authors: DORIN TIBULCA, MELINDA FOGARASI, SONIA A. SOCACI, SZABOLCS FOGARASI, CARMEN POP, DAN SALAGEAN, MARIA TOFANĂ, DELIA MICHIU. |
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Abstract: DOI: 10.24193/subbchem.2020.2.16 Published Online: 2020-06-30 Published Print: 2020-06-30 pp. 197-208 VIEW PDF: FULL PDF ABSTRACT: The current study aimed to examine the effects of Agaricus bisporus and O. marjorana extract and their beneficial impact on the shelf-life and nutritional changes occurring in pork liver pâté during storage time. Based on the obtained result, regarding the characterization of O. marjorana essential oil (OMEO) and mushroom powder, three types of pork liver pâté were formulated with different proportion of OMEO and mushroom powder and they were sensory evaluated using the 9-point hedonic test. In order to determine the stability during storage time, the selected sample and the control sample were sampled initially, after 30, 60, 90 and 120 days of storage than subjected to physicochemical (protein, fat, moisture, ash, total carbohydrates, and energy) evaluation. Key words: Agaricus bisporus, biochemical changes, essential oil, Origanum majorana L., pork liver pâté, sensory evaluation, volatile profile |
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